For a quick dinner or a family barbecue, try this salad for a simple but sensational meal. Use any rice you like, brown, wild or white will work. If you don’t want to use the yoghurt dressing, a simple lemon and oil dressing will work well too.

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Tandoori chicken & rice salad

Course

Main

Cuisine

Indian

Prep Time

10 mins

Cook Time

20 mins

Servings

Ingredients

• 1 cup basmati rice rinsed
• 1/2 cup frozen peas
• 1/4 cup tandoori paste
• 3/4 cup greek-style yoghurt
• 2 chicken breast fillets halved horizontally so you have 4 thin fillets
• 1 tablespoon olive oil
• 1/3 cup fresh mint leaves
• 1/3 cup fresh coriander leaves
• 1 tablespoon lemon juice
• 1 carrot finely chopped
• 2 lebanese cucumbers seeded, finely chopped
• 1/2 small red onion sliced thinly into rings
• 1/2 cup blanched almonds toasted, coarsely chopped

Course Main Cuisine Indian Prep Time 10 mins Cook Time 20 mins Servings Ingredients 1 cup basmati rice rinsed 1/2 cup frozen peas 1/4 cup tandoori paste 3/4 cup greek-style yoghurt 2 chicken breast fillets halved horizontally so you have 4 thin fillets 1 tablespoon olive oil 1/3 cup fresh mint leaves 1/3 cup fresh coriander leaves 1 tablespoon lemon juice 1 carrot finely chopped 2 lebanese cucumbers seeded, finely chopped 1/2 small red onion sliced thinly into rings 1/2 cup blanched almonds toasted, coarsely chopped

Instructions

1. Cook rice following packet directions until tender, adding peas for the last 2 minutes of rice cooking time. Drain. Reserve remaining yoghurt.
2. Meanwhile, combine paste and half the yoghurt in a shallow dish. Coat chicken fillets in tandoori yoghurt.
3. Heat oil in a large frying pan over a medium-high heat. Cook chicken for 3 minutes on each side or until golden and cooked through. Season. Set aside for 5 minutes to cool slightly, then thickly slice.
4. Meanwhile, finely chop 1 tablespoon of the mint and coriander. Combine chopped herbs, juice and reserved yoghurt in a small bowl. Season.
5. Combine rice, carrot, cucumber, onion, two-thirds of the almonds and two-thirds of the remaining herbs in a large bowl. Season. Top salad with chicken and drizzle with herbed yoghurt. Serve topped with remaining almonds and herbs.

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